DARK CHOCOLATE 76%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 76%
120g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 68%
130g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 56%
170g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Dark Chocolate 56–58–64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
250g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% and LACTEE CARAMEL
Ingredients
RENO CONCERTO LATTE 34%
280g
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA CHOCOLATE
Ingredients
SINFONIA GIANDUIA FONDENTE
230g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Dark Gianduia Chocolate
See the preparation process below.
GIANDUIA MILK CHOCOLATE
Ingredients
RENO CONCERTO GIANDUIA LATTE 27%
230g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Gianduia Milk Chocolate
See the preparation process below.
NOCCIOLATO BIANCO
Ingredients
SINFONIA NOCCIOLATO BIANCO
260-280g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Nocciolato Bianco
See the preparation process below.
SINFONIA CIOCCOLATO BIANCO
Ingredients
SINFONIA CIOCCOLATO BIANCO
300g
RENO CONCERTO BIANCO 31,50%
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with White Chocolate
See the preparation process below.
Final composition
- Form the ganache by bringing the cream and honey to the boil.
- Add the chocolate mixing with a hand blender.
- Refrigerate for at least 3 hours.
- Use for fillings of cakes, single portions, mignons, macarons etc.
- Desserts made with this basic recipe must be kept in the refrigerator.
- It is also possible, once finished mixing the ganache, to pour it into silicone molds, bring it to negative temperature and use it to make various inserts.